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Buffalo Chicken Quinoa Bowls

The kick of Buffalo Chicken paired with Quinoa, with a crisp veggie salad and ranch dressing.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables before cooking.

What you'll need

Olive oil | Salt | Black pepper | Measuring jug | Chopping board | Knife | Cooking pot | Strainer | Cooking pan | Bowl | Small mixing bowl

Cooking Instructions


Step 5 : Make the Sauce

Combine Greek yogurt, mayonnaise, and garlic powder in a bowl. Stir in half the chives, and season with salt and pepper.

280 ml Water
80 g White Quinoa
320 g Chicken Breast
10 g Butter
50 ml Red Hot Original Cayenne Pepper Sauce
120 g Broccoli
160 g Carrot
100 g Celery
4 g Chives
80 g Lettuce Lollo Verde
100 g Greek Yoghurt
40 g Mayonnaise
2 g Garlic Powder


Egg, Dairy

Step 1 : Cook the Quinoa

Rinse quinoa thoroughly. In a pot, bring water and 1/2 tsp salt to a boil over medium heat. Add quinoa, cook for 15-20 minutes, then drain.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Cook the Chicken

Over medium heat, heat oil in a frying pan. Season chicken with salt and pepper, cook for 6-8 minutes, then add broccoli. Cook for 2-4 minutes, stir in buffalo sauce and butter, and simmer for 3-5 minutes.

Step 2 : Blanch the Broccoli

Cut broccoli into florets. In another pot, boil water, add broccoli, and cook for 2-3 minutes until tender-crisp. Drain well.

Step 4 : Prep the Ingredients

Grate carrot, slice celery, chop chives, and tear lettuce into bite-sized pieces.

Step 6 : Serve and Enjoy!

To serve, divide quinoa among bowls, top with chicken and broccoli mixture, salad, and drizzle with ranch dressing.


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